This recipe is easy to make, but time consuming. For our vegetarian visitors portabello mushrooms and a dash of soy sauce may be substituted for the salted cod.
Ingredients
10 oz. [1 2/3 cups] long-grain rice,
washed, soaked in cold water for 30 minutes and drained
I pint [2 1/2 cups] water
1 1/2 teaspoons salt
2 lb. salt cod, soaked in cold water for 24 hours
3 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
5 oz. canned tomato puree
½ teaspoon black pepper
8 fl. oz. [1 cup] dry white wine
2 fl. oz. [1/4 cup] brandy
1 oz. [2 tablespoons] butter
Preparation
Put the rice in a saucepan. Pour over the water and add 1 teaspoon of the salt. Place the pan over moderate heat and bring the water to the boil. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the pan from the heat.
Drain the salt cod and dry it on kitchen paper towels. Skin the cod and chop into I '1/2-inch pieces. Set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown. Stir in the tomato puree, the remaining salt and the pepper and cook, stirring occasionally, for 3 minutes. Stir in the wine and bring the mixture to the boil, stirring frequently.
Add the salt cod and brandy to the pan, stirring to combine. Reduce the heat to low, cover the pan and cook, stirring and turning from time to time, for 15 to 20 minutes, or until the fish flakes easily.
Meanwhile, in a saucepan, melt the butter over moderate heat. When the foam subsides, add the rice to the pan. Cook, stirring frequently, for 3 to 5 minutes, or until the rice is heated through and is coated with the butter.
Remove the pan from the heat. Arrange the rice in a ring on a warmed serving platter. Remove the frying-pan from the heat, spoon the fish and sauce into the centre and serve.
Comments
Post a Comment